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Correo Electrónico
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Ingredientes
- 1/2 tsp dry basil
- 1/2 tsp dry thyme
- 1/4 tsp cayenne pepper
- 2 tsp salt
- 1/2 tsp freshly grnd pepper
- 2 Tbsp. extra virgin olive oil
- 3 lb boneless English-cut short ribs left whole or possibly cut into 2 inch pcs
- 4 c. sliced onions
- 3/4 c. minced celery
- 3 Tbsp. minced garlic
- 2 x fennel bulbs, diced
- 1/2 c. red wine
- 4 c. diced fresh plum tomatoes Or possibly canned Italian-style tomatoes
- 1 x (14 1/(2-oz) can beef or possibly chicken stock Or possibly 1 3/4 c. homemade stock
- 1 c. minced leafy fresh fennel tops Or possibly 1 Tbsp. crushed fennel seeds
- Â Â Salt and freshly grnd black pepper
- 1Â 1/2 lb papperdelle or possibly wide egg noodles
- 1 c. freshly grated Parmesan
Direcciones
- For herb rub: Combine herb rub ingredients. Rub over ribs.
- Preheat oven to 350 degrees. Heat oil in a large, deep, oven-proof skillet or possibly Dutch oven over medium-high heat. Add in ribs and brown them on all sides. Remove meat.
- For sauce: Pour off all but 2 Tbsp. of fat from pan. Add in onions, celery, garlic and diced fennel. Cover and cook five min, till vegetables begin to soften, stirring occasionally. Add in wine and stir, scraping up brown bits from bottom of pan. Bring to boil and add in tomatoes, stock and fennel tops.
- Add in ribs to pan, cover, and bake 1 1/2-2 hrs, till meat is quite tender.
- (Or possibly cook on stove over low heat.) If sauce is too liquid, remove meat and keep hot. Skim fat from sauce and reduce by boiling for 10 to 15 min. Taste and season with salt and pepper.
- Meanwhile, cook noodles just till done. Drain noodles and put on platter.
- Top with ragout and sprinkle with cheese.
